Four-Spice Cake

Servings: 12
Ingredients:

1 c  Golden raisins                    1/2 ts Salt
2 c  Cake flour                          1 c  Light-brown sugar, packed
1 ts Baking soda                         2    Egg whites
1 ts Ground nutmeg                       1 c  Low-fat buttermilk
1 ts Ground cinnamon                          Date Puree
1/2 ts Ground allspice                          Orange Syrup with orange
1/2 ts Ground cloves                            Slices

——————————–ORANGE SYRUP——————————–
2 tb Sugar 1/4 ts Orange flower water
1/4 c Water 1 Orange, sliced thinly, (opt)

The flavor of this dark spice and buttermilk cake is so old-fashioned that
it may remind you of your childhood. The orange slices add a colorful touch
to the finished cake. (By Times Food Stylists) Soak raisins in hot water to
cover until plump. Drain. Sift together flour, soda, nutmeg, cinnamon,
allspice, cloves, and salt into large bowl. Stir in brown sugar. Beat egg
whites lightly in another bowl. Stir into dry ingredients along with
drained raisins just until blended. Pour into 2-quart fluted tube pan
sprayed with non-stick vegetable spray. Bake at 350 degrees F. 35 to 45
minutes or until cake tests done in center. Brush cake with Orange Syrup
and decorate with orange slices. Makes 12 servings. Each serving contains:
231 calories; 136 mg sodium; 1 mg cholesterol; 0 fat; 56 grams;
carbohydrates; 3 grams protein; 0.54 gram fiber. ORANGE SYRUP: Combine
sugar, water and orange flower water in small saucepan. Bring to boil. Add
orange slices and simmer 1 minute. Strain and reserve orange slices for
garnish.

Recipe from: Los Angeles Times Newspaper, Thursday April 30, 1992. By
Minnie Bernardino and Donna Deane, Times Food Stylists.

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